• Jarnard Sutton

Behind the Stick with Marcelo Amaya of Osetra

The mastermind behind the bar program at Osetra Seafood & Steaks, Marcelo Amaya, shows us how to make his tropical, sweet and spicy cocktail called Apricot Blossom.

Apricot Blossom $14

1.8 oz Diplomatico Mantuano Rum 1.8 oz Spice Orange Tea .5 oz Peach Apricot chipotle chili agave .5 oz Lemon Juice 2 Mint leaves Garnish with an edible flower What's the story behind the Apricot Blossom?

I love a good aged rum, especially if it's made in Venezuela, my home country, therefore I wanted to use a good Venezuelan rum and mix it with unique ingredients. Describe the taste.

This is a cocktail that once you sip on it, layers of vanilla, peach, orange and a little kick of spice will bright your face. What's the key component of this drink?

The Peach Apricot chipotle agave. What reactions do you get from customers when they try this cocktail for the first time?

First sip, they wonder where all these flavors are coming from, next the spice closes the first sip with a great smile. If you had to pai